Creamy Cheese and Vegetable Risotto

Ingredients

3 tablespoons salted butter

1 onion, diced

1 clove garlic, finely chopped

1 cup Riceland medium grain rice

1 carton (32 oz.) chicken broth

1 bag (12 oz.) frozen vegetables (I prefer a broccoli, carrots & cauliflower mix)

1 cup shredded cheddar cheese

1/2 cup shredded parmesan cheese

2 tablespoons chopped parsley

Pepper to taste

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Preparation

1. In a non-stick skillet, melt butter over medium-high heat. Add onion and cook 4-5 minutes until onion is translucent. Add garlic and saute 1-2 minutes until fragrant, stirring frequently.
2. Stir in rice and cook 2-3 minutes until rice is coated in butter. Add 1/2 cup of chicken broth and stir constantly until broth is absorbed.
3. Reduce heat to medium-low and stir in broth 1 cup at a time, stirring frequently until broth is absorbed. Repeat until all broth is used and rice mixture is tender and creamy.
4. Add cheeses to rice mix and stir until melted. Cook frozen vegetables as directed on bag.
5. Stir in cooked vegetables, parsley and pepper. Serve hot.

*NOTE: If you have fresh vegetables from your garden, these work great if you steam them and add to the risotto.